Ingredients

Directions

Put muffin mix in a bowl; stir in 11/4 cups water just until moistened (small lumps may remain). Spread evenly in pan.

Bake 25 to 28 minutes until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes before inverting cake on rack to cool completely.

Using a long serrated knife, split cake in half horizontally. Place bottom half on a plate; spread with lemon curd. Top with remaining cake. Serve with the puréed strawberries. ­Garnish with strawberries and confectioners' sugar, if desired.